Tag: passover

My Everything Salad

erineatsmtlLeave a comment

This salad is all about variety and what you have on hand – it’s so easy to swap ingredients. The key is this incredible salad dressing that brings it to the next level.
Dressing:
1/2 cup extra virgin olive oil
Juice of 1 lemon
2 tbsp @heavenandearthfoods beet juice
2 tbsp silan (date syrup)
2 tbsp zaatar
1-2 cloves garlic
Freshly ground pepper and salt
Salad (sorry, no specific amounts)
Spinach (or kale)
Quinoa
Green cabbage
Roasted squash (or sweet potato)
Mango
Beets
Avocado
Craisins
Blueberries
Candied pecans (or pumpkin seeds)
Chopped fresh mint
Goat cheese (optional)

Chocolate Almond Ganache Tart

erineatsmtlLeave a comment

Inspired by 2 recipes from @ohsheglows every day (Meyer lemon cheesecake and peanut butter lover’s chocolate tart)

Crust:
1.5 cups pecans 
1/4 cup unsweetened coconut 
1/2 cup pitted medjool dates 
1 tbsp melted coconut oil 
Pinch of sea salt 
1 tsp water 
Filling:
1 can full fat coconut milk, chilled for 24 hours 
1 cup chocolate chips 
1/3 cup silan 
1/3 cup almond butter 
Pinch of sea salt 
Topping:
Crushed candied pecans
Slivered almonds
Melted chocolate (method to pipe it below)

For the crust:
In a processor, pulse pecans. Then process with remaining crust ingredients until mixture comes together. Spoon crust into a greased 9” spring form pan. Press down evenly in pan. 
For the filling:
Open can of coconut milk and scoop out solid cream and place in medium saucepan. Remove 1/3 cup of water and discard, add remaining to the pot. Add chocolate chips. Heat over medium heat, stirring occasionally, until mixture melts. Mix in remaining ingredients until smooth. 
Pour filling mixture over crust and transfer dish to the freezer. 
For topping, place some chocolate chips in ziploc bag and put bag in boiling water, until chocolate melts. Make a small hole in the corner of the bag and pipe onto pie. You can then top with candied nuts and slivered almonds. 

The Yummiest Chicken Ever

erineatsmtlLeave a comment

A good friend of mine mentioned that she was making the “Holiday chicken” from the Mosaic cookbook. Then I saw the “Sabbath chicken” from the Celebrate cookbook benefitting @emunahofamerica . This recipe is a combination of those 2 recipes with my own twist as well. 
2 whole chickens, cut into quarters (or whatever pieces you prefer)
12 cloves garlic, minced
1 inch piece of ginger, grated
Salt and freshly ground pepper 
1 cup chopped fresh herbs (I used mostly rosemary and basil, with mint and parsley as well)
1 1/2 cup dried fruit (prunes, figs, apricots), cut in half 
4 tbsp extra virgin olive oil, divided 
1/3 cup silan 
1/3 cup balsamic vinegar 
1/2 cup white wine
3 bay leaves 
Place chicken in large roasting pan, leaving some space between chicken pieces. If your pan isn’t big enough, use 2 pans (preferably not foil). Mix together garlic, ginger, salt, pepper, fresh herbs and 1 tbsp olive oil. Coat chicken, making sure to place under the skin as well. 
Surround chicken with dried fruit. 
Mix together remaining olive oil, silan and balsamic vinegar. Pour over chicken. 
Pour wine around chicken and tuck bay leaves into the wine. 
Let marinate a few hours (up to overnight). Preheat oven to 375°F on convention mode (if you don’t have that option, heat to 400°F). Bake for about 1 hour, until skin is nicely browned and juices run clear (I always check the thickest part of the thigh). Enjoy!! 

Garlic Rosemary Veal Brisket

erineatsmtlLeave a comment

This is my mother’s recipe that I beg her to make for pesach and Rosh hashana – it is mouthwatering and delicious. She’s an incredible cook but doesn’t write anything down or actually follow recipes properly. But I asked her nicely to try her best to write down all the steps so I can share. 

Ingredients:
5 lb veal brisket
4 tbsp fresh rosemary, chopped plus a few extra rosemary sprigs
1 inch fresh ginger, grated 
6 cloves garlic
1/4 olive oil
2 tbsp freshly ground pepper 
2 cup dry white wine 
Approx 1 cup water 

Directions:
Preheat oven to 350°F. 
Mix rosemary, 4 cloves minced garlic, grated ginger and olive oil. Set aside 
Slice remaining 2 cloves of Garlic
Make slits ever few inches in brisket, add garlic slices and a sprig of rosemary. Rub marinade over roast. 
Grind lots of pepper all over roast. Add about wine and water. Roast covered for about 21/2 to 3 hours.
Remove from oven. Heat to 425°F. Uncover and roast for another 20 to 30 minutes until nicely browned. Check so it doesn’t burn. 
When cool cut thin slices against the grain.

Mixed Herb Chicken with Olives and Sumac

erineatsmtlLeave a comment

Ingredients:
1 chicken, divided into 4 or you can use just breasts or legs 
2 lemons – zest of 1, juice of both
2 cups packed chopped fresh herbs – I used a combination of mint, parsley, basil, rosemary and tarragon 
8 cloves garlic
1/2 cup olive oil
2 tsp sumac
1/4 cup kalamata olives, sliced
Freshly ground pepper 
Silan (date syrup) for drizzling 

Directions:
In a bowl, mix lemon zest and juice, fresh herbs, garlic, olive oil, sumac, pepper and kalamata olives. Reserve a few tbsp of mixture for garnish (alternatively just sprinkle on a few fresh herbs once cooked). Spread the remaining herb mixture all over the chicken pieces, including under the skin. Throw remaining squeezed lemons into the pan. Let marinate for 1-8 hours. 
Bake at 400° for about 40 minutes – check your chicken because every oven is different. You can broil for 2 minutes at the end to get a the chicken nicely browned. 
Drizzle on silan before serving and garnish with remaining her mixture. 

Passover Chewy Berry “Oat” Bars

erineatsmtlLeave a comment

Adapted from the Silver Platter @daniellasilvercooks@norene_gilletz(posted with permission)

Ingredients:
1 cup avocado oil
1 cup brown sugar
1 egg
1 tsp vanilla
2 cups almond flour
2 cups @pereggourmet quinoa flakes
2 tsp baking powder
1 tsp cinnamon
1/2 cup sliced almonds
1/4 cup unsweetened coconut flakes
1 jar berry jam (I used strawberry)

Directions:
Preheat oven to 350°F.
In a bowl, beat oil, sugar, egg and vanilla well.
Add almond flour, quinoa flakes, baking powder, cinnamon, nuts and coconut. Mix together.
Reserve 1 cup of mixture for topping.
Spread remainder of mixture on parchment-lined baking sheet. Spread jam on top and sprinkle on remaining topping.
Bake 30-35 minutes.
Once cooled, cut into thin strips.

1 cup avocado oil
1 cup brown sugar 
1 egg
1 tsp vanilla 
2 cups almond flour 
2 cups @pereggourmet quinoa flakes 
2 tsp baking powder 
1 tsp cinnamon
1/2 cup sliced almonds 
1/4 cup unsweetened coconut flakes 
1 jar berry jam (I used strawberry) 
Preheat oven to 350°F. 
In a bowl, beat oil, sugar, egg and vanilla well. 
Add almond flour, quinoa flakes, baking powder, cinnamon, nuts and coconut. Mix together. 
Reserve 1 cup of mixture for topping. 
Spread remainder of mixture on parchment-lined baking sheet. Spread jam on top and sprinkle on remaining topping. 
Bake 30-35 minutes. 
Once cooled, cut into thin strips. 

Passover-friendly 6 layer bars, adapted from @minimalistbaker(vegan 7 layer bars)

erineatsmtlLeave a comment

Ingredients:
1 cup @pereggourmet quinoa flakes 
1 3/4 cup pecans, divided
Pinch of sea salt
2 tbsp silan (date syrup)
2 medjool dates 
3 tbsp melted coconut oil 
2/3 cup almond butter 
2/3 cup chocolate chips 
1 cup date spread mixed with 2 tbsp or of warm water (to thin) and a pinch of sea salt 
2 cups unsweetened coconut flakes, processed at high speed to create “coconut butter” – I wasn’t patient enough 🙈

Directions:
Preheat oven to 350°F
In a processor, mix oats, 1 cup pecans and sea salt to form a fine meal. Add silan, dates and coconut oil and pulse until it sticks together nicely. Press into the bottom of a parchment-lined square (8×8) pan. Bake for 12 minutes. 
Start layering – crust then date spread then pecans, almond butter, coconut and chocolate chips. 
Bake for an additional 12 minutes. 
Allow to cool and cut into squares. 
Alternatively to putting chocolate chips on prior to baking, you can melt chocolate chips and drizzle melted chocolate on after cut into squares. 

Zucchini Crusted Pizza

erineatsmtlLeave a comment

Ingredients:
3 zucchini, grated
2 eggs
1 cup grated cheese
1 tsp garlic powder 
1/2 cup almond flour 
Salt and pepper 
Preheat oven to 450°F. 

Directions:
Place grated zucchini on kitchen towel, fold up towel and squeeze out liquid over the sink to drain as much liquid as possible. 
Mix zucchini and remaining ingredients. Spread mixture thinly in a circle on a pizza pan or cookie sheet (I was able to get 1-12” and 1-8” pizza). Bake in oven for 15-20 minutes, until edges are browned and pizza crust lifts easily and without falling apart. 
I topped 1 pizza with marinara and grated cheese; and the second pizza with marinara, grated cheese, goat cheese, sliced green olives and sliced sundried tomatoes. 
Bake at 450° for another 10-15 minutes. 
To take this to the next level, you can add some basil or oregano on top

Pumpkin Zucchini Muffins

erineatsmtlLeave a comment

My grandmother used to make zucchini muffins for me. I think they are from one of @norene_gilletz cookbooks. I’ve adapted the recipe and use @kodiakcakes pancake mix for an extra boost of protein. These are great for breakfast, lunch or a light dinner and super kid friendly. To top it off, they freeze well!

Ingredients:
1 large zucchini, grated and liquid squeezed out
3 eggs 
1 cup pumpkin purée 
1/2 cup ricotta cheese
1 tsp baking powder 
1/2 cup grated cheese
1 cup pancake mix (I use Kodiak Cakes, you can use passover pancake mix)
1/4 cup oil (I use avocado oil)
Salt and pepper 

Directions:
Mix all ingredients together. Bake at 350° for about 30 minutes. 

Sweet Potato Toasts – 2 ways

erineatsmtlLeave a comment

Cut 1 sweet potato into 1/4 inch slices. Bake at 350 on greased baking sheet for 20 minutes. Flip and bake for another 5-10 minutes, until soft and can easily be pierced with a fork.
Option 1 – pesto goat cheese sweet potato toast:
Spread goat cheese onto sweet potato toast. Then top with sliced tomatoes and sun dried tomatoes. Drizzle on basil pesto (homemade or store bought) and some balsamic vinegar. Garnish with pine nuts.
Option 2 – taco sweet potato toast:
Spread with mashed avocado. Sprinkle on grated cheese. Bake/toast until cheese is melted. Top with salsa and Greek yogurt tzaziki/sour cream and some @traderjoes chili lime seasoning.